Dietary Antioxidant Capacity and Serum Total Oxidant/Antioxidant Capacity in Osteoarthritis

Abstract

Abstract Background: The aim of this study was to determine the nutritional status of the osteoarthritis patients and examine the relationship between total oxidant/antioxidant capacity and dietary antioxidant capacity. Methods: The study was carried out with 47 patients with osteoarthritis (case group) and 30 healthy people (control group) recruited in tertiary health care institutions. Food intakes were measured with the 24-hour recall method and food frequency questionnaire. The dietary antioxidant capacity was estimated with the ferric ion-reducing antioxidant power (FRAP) method. Serum total antioxidant/oxidant capacity was examined by the Erel’s method. The Statistical Package for the Social Sciences (version 22.0) software was used for all analyses. A p-value of less than 0.05 was considered to be statistically significant. Results: The control and case group were similar of age, gender, and body mass index (p>0.05). It has been observed that 83.0% of individuals with osteoarthritis are overweight or obese. The daily consumption of red meat and butter of the individuals in the case group was higher than that of the control group, and their fish consumption and dietary vitamin A and carotene intakes were found to be lower (p<0.05). Dietary total antioxidant capacity (10.6±3.89 mmol) of case group was found to be lower than the dietary total antioxidant capacity (12.4±3.57 mmol) of the control group (p<0.05). In addition, osteoarthritis (OA) patients have total oxidant capacity (4.6±3.63 and 3.6±1.40 µmol H2O2 Equivalent) and oxidative stress index (0.2±0.05 and 0.2±0.07 AU) was also found to be higher than in control group (p<0.05). Conclusion: These findings indicated that dietary antioxidant capacity is lower, total oxidant capacity higher in patients with OA than healthy people.